Australian whisky

History

There was whisky in Australia in the 19th century, but laws restricting distillation, especially in Tasmania, held production back for more than a century. In 1992 Bill Lark managed to get them changed and founded Lark Distillery, paving the way for many others, such as Sullivans Cove, which won international acclaim in the 2010s. Starward was founded in Melbourne in 2007 and is today one of the best-known brands in the country.

What the law says

Under Australian law, whisky must be distilled from grain and matured for at least two years in wooden casks, a year less than in Scotland or the European Union. Australian whiskies sold in Europe must also meet the European three-year rule.

Style and flavour

Starward matures its malt in Australian red wine casks, which bring red fruit, spice and a deep colour; in Tasmania bourbon, sherry and port casks are common, and some distilleries use local peat. Melbourne’s climate, which can change a lot within a single day, makes the cask work fast. The result is young, flavourful and fruity whiskies.

Where to start

Starward Two-Fold, made from wheat and malted barley, is smooth and fruity, a good introduction to the Australian style. Starward Nova, a single malt matured in red wine casks, has more red fruit and more body. Both show well how local wine shapes the country’s whisky.

• Starward Two-FoldBlend · 40% ABV
• Starward NovaSingle malt · 41% ABV